Chicken keema paratha

I love inspiration and spontaneous cooking, so when someone mentioned raw keema in a paratha, and i unknowingly defrosted a packet of keema thinking it was chicken breast, well it seemed like fate!

To make the roti:

2 cups atta
Cold water

Keema filling:

500g chicken keema
1 inch ginger
6 cloves garlic
1 large onion
2 tsp. Chilli flakes
1 and 1/2 tsp. Coriander powder
1 and 1/2 tsp. Cumin powder
1 tsp. Garam Masala powder
Salt to taste
Chopped coriander (optional)

Oil/Butter/Ghee for brushing on

First make your roti dough using the atta and flour until you get a medium firm dough. Knead well for 2 minutes and cover with damp kitchen tissue for 30 minutes.

Place the keema filling ingredients into a blender and mix until you have a homogenous mixture (well blended). Keep to one side.

After half an hour, place a tawa/non stick flat pan on to low heat. Whilst it is heating up, take your dough and knead it well for a further 2 minutes. Make into an even number of small balls as you will need 2 balls to make 1 paratha.

Take one ball, dip into flour and roll out into a circle about 2-3mm thick. Take another ball and roll out to the same size circle as the first one. Get your keema mix and spread across 1 roti leaving an empty gap around the edge of the roti. Place the 2nd roti on top and gently press on the edge to seal the filling inside. Then dust some flour over the paratha, and gently using your fingers spread the paratha out. Then just finish by using the rolling pin to even the paratha out and roll it as thin as you can without the filling coming out.

Place the paratha on the tawa/pan and slowly allow it to cook. Leave the pan on low heat because you want the inside to cook too. Once one side has turned a little brown, flip over and brush the browned side with oil/butter/ghee. Allow the other side to brown, then flip over and brush this side with oil/butter/ghee. Keep flipping over a few times until both sides are beautifully brown. The inside will have cooked also.

Continue until you have used up the atta and keema. Serve hot with a saucy curry to dip into.

Hope you enjoy!

Yaz ❤